clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ribbons of sliced zucchini nestled in a white Mikasa bowl that I received as a wedding gift.

Zucchini Ribbon Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Betty
  • Prep Time: 20 minutes
  • Total Time: 20 minutes


Units Scale
  • 1 cup arugula
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 3 Tbsp pine nuts, toasted
  • 1 clove garlic
  • 2 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 or 3 zucchini


  1. Combine the arugula, basil, mint, pine nuts, garlic, lemon zest, and lemon juice in a blender or food processor. Season with salt and pepper. Pulse a few times to roughly chop ingredients. Add the oil while the blender is running and blend until smooth. Pour into a large bowl.
  2. Trim the ends from the zucchini. Slice lengthwise into thin ribbons using a mandolin or Y-peeler. Add ribbons to the bowl containing the dressing mixture and toss to combine. Garnish with additional pine nuts, if desired.